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� . <br /> 12. It cannot be determined from the floor plan or information submitted wheiher or not a chemical <br /> dispensing system will be installed at the mop sink. Please note that the use of screw-on type `wye' <br /> adaptors at the mop sink faucet for use with chemicai dispensing systems is prohibited. Additionally, <br /> chemical dispensers cannot be connected to the mop sink faucei. The chemical dispenser must <br /> have a separate water connection. A `sidekick' adaptor at the mop sink faucet is acceptable. <br /> 13. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and <br /> food preparation counters and tables. A 1 E-inch high backsplash of plastic laminate, fiberglass- <br /> reinfiorced plasric or equal is acceptable. A backsplash higher than 16 inches is required on the wall <br /> behind counter top equipment taller than 16 inches. Floor to ceiling protection is required on the <br /> wall behind dishwashers. Wall protection behind mop sinks must cover the entire splash zone. <br /> Plastic coated hardboard is not acceptable. <br /> 14. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must <br /> be surFaced with a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw <br /> cuts and the like in concrete floors in all areas, including customer seating areas, must be filled and <br /> sealed so as to provide a smooth and cleanable surFace. <br /> 15. The ceiling above the food preparaiion areas must be non-penorated, nonabsorbent, smooth and <br /> easily cleanable. <br /> 16. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type <br /> surfaces are not acceptable) <br /> 17. All light fixtures in food preparation and storage areas must be provided with covers and <br /> shatterproof bulbs. Hot hold unit heat lamps rr�ust be provided with shatterproof bulbs. <br /> 18. Plumbing must meet state and local codes. <br /> 19. The ventilation system shall be installed and operated to meet applicable building, mechanical, and <br /> fire codes <br /> 20. �!o �ood s�orage or �ray�ara�ion is ailowed i� t�e es��blis�rc�er�t prioP to the preonerai�or�al <br /> i�spectio�. No �'�od starage or prz�asation is a9oovv�d in t9�� esta�a;s�m�r�t until aii�r a��eovu� <br /> to open is gra�t�2ti by the Heal�� District. <br /> ,� �a��ope�aEaoraal i�s�ec#�or� is r�qc�i��d �t ior�� �pe��.er�g �er�it iss�a�ce as�e� ap;�ra�al to oy�er� <br /> a�� busir�ess. At the time of inspection the construction of the food service establishment must be <br /> complete and all equipment must be in place and in proper operating condition. Incomplete construction <br /> or equipment operation will result in a $176.00 re-inspection fee. Contact the Food Progr�m ofiice a <br /> �iiifili�ii9�i] `vi Gi3; 'v"J�:e� i� autiaiiC� i0 j�:�C:�i3.9�� �a+� �{.`3p��1�iEo""ia �o�� ivi i`i�c �ic��ciaiivi7ui �iisp'3�c;iit7ii. <br /> The preoperational inspection will ensure compliance with the P.ules and P.equlations of the State <br /> Board of Health for Food Service Sanitation. <br /> Changes or additinns to the approv�d plans or equipment require pre-approval from the Snohomish <br /> Health District prior to implementation of the changes. <br /> Please contact me if you have any questions. My office number is 425.339.8768 and my email address <br /> is zchristopher(a�snohd.orq. <br /> Sincerely, <br /> i���� / <br /> Zach Christopher, RS <br /> Environmental Health Specialist <br /> Food Establishment Plan Review <br /> %Cism <br /> Enciosure: Schooi Fooa Service rermir Appiicarron, Fee Scneduie <br /> cc: City of Everett Building Department <br /> Ricnard Lee, O�vner <br /> �,,;� �' <br /> � <br />